Dabble in the Farms - Fast & Tasty Ribs with Salad & BBQ Shrimp - Fox 2 News Headlines

Dabble in the Farms - Fast & Tasty Ribs with Salad & BBQ Shrimp

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(MyFox Detroit) -
Red Crown Restaurant joins 'The Nine' to show how to make simple BBQ ribs, and to talk about Dabble in the Farms.

Craft tasting event showcases Michigan craft beers and wine, specialty cocktails, artisans,

food trucks, and live music all benefiting the Grosse Pointe Animal Adoption Society.

DETAILS: Dabble in the Farms - Spring Edition

The Hill (Municipal Lot between McKinley & McMillan)

41 Kercheval Ave. Grosse Pointe Farms, MI 48236

Saturday, May 31, 2014

6:00 - 10:00 pm


$40 in advance, $45 at the door. Ticket includes 15 beverage samples.

A $15 designated driver ticket will be available at the door the day of the event.

21 and over only.

To purchase tickets or for more information, visit http://dabblegrossepointe.com

Red Crown Restaurant:
15301 Kercheval Avenue
Grosse Pointe Park, Michigan 48320
(313) 822-3700

Dry Rib Rub

Servings: 6 Slabs


2 Tbsp. Ground Fennel

½ Cup Granulated Garlic

½ Cup Onion Powder

½ Cup Lawry Seasoning Salt

½ Cup Paprika

1 Tbsp. Kosher Salt

2 Tbsp. Oregano

½ Cup Black Pepper

½ Cup Brown Sugar

-Directions Dry Rib Rub-

Mix all ingredients together.

-Cooking Directions Dry Rub Ribs-

Preheat Convection Oven to 325

Season Ribs with Rub Mixture on both sides of each slab of ribs.  Wrap each slab in parchment paper and then wrap in aluminum foil and place on bakers tray.   Bake in oven for (2) hours.  Pull out and allow ribs to rest for ½ hour prior to unwrapping.  Grill for 15 minutes on low hit 275-325 degrees to achieve smokey bbq flavor.  Sauce as desired.

Cut & Serve with favorite sides.

  Beet Carpaccio 

Servings: 6


(3) Medium Beets

(Foiled & Oven Roasted for 1.5 hours) @ 350 degrees

1 lb. Arugula

½ cup Marcona Almonds

8 oz. Goat Cheese

¼ cup Balsamic Reduction

¼ cup Olive Oil

-Directions Balsamic Reduction-

2 cups of Balsamic

1 tbsp. Brown Sugar

Simmer & Reduce by 1/2

-Directions Beet Carpaccio-

Slice Beets paper thin on mandolin slicer, arrange on plate in a circle fan pattern.  Toss arugula w/ 2 tbsp. of Extra Virgin Olive Oil & 2 tbsp. of Balsamic Reduction, salt & pepper to taste, marcona almonds, crumbled goat cheese and place in center of beets.

Drizzle w/ desired amount of Balsamic Reduction

Red Crown BBQ Shrimp

Servings: 36 Shrimp


Shrimp Sauce Ingredients-

½ cup Hot Sauce

32 oz. Catsup

32 oz. Mayonnaise


Directions Shrimp Sauce-

Mix all ingredients together


Cooking Directions BBQ Shrimp-

Reserve ½ of Sauce for Dipping Sauce

Toss & Coat Peeled & Deveined Shrimp Generously

Place on 375 degree Grill

3 minutes per side until they begin to curl up and to desired crunchiness.

Pull off of the grill and plate. Serve with dipping sauce.

Your choice of sides.

(Grilled Veggies, Corn on the Cob, Garlic Bread)

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